Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle and smother with half the Cheeky chick sauce then bake until salmon is cooked through, about 12 to 15 minutes.
Prepare rest of salad whilst this is cooking.
Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients (75ml olive oil and approx 35 ml cheeky chick), then season to taste.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Flake the salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.